so good #16 Archives - Page 2 of 3 - so good.. magazine
Everything that has to do with Modernist Cuisine is already synonymous with innovation and admiration, especially since they presented their work par excellence on the science of cuisine. But now they are back in the spotlight thanks to pastry chef
In 2012, Naoki renovated Emerea, the pastry his father opened 40 years ago, and transformed in to a French style patisserie.
After his Patisserie 46, John Kraus has opened a second store in Minnesota, Rose Street. A new establishment which goes one step forward from this pastry chef’s bright career, whose level of exigency never gives him a break.
frank haasnoot, emmanuele forcone, dinara kasko, andoni luis aduriz, francisco migoya, nick muncy, michel willaume, jean paul hévin, raúl bernal, jean-françois deguignet, lilian bonnefoi, naoki fujiwara, sense of season, laurent jeannin, jordi guillem, joel lindqvist, bachour bakery and bistro, gabriele riva, john kraus, cécile farkas, julia soria quiroga, yoshinari otsuka, yehiye qadari & yoav deckelbaum, valerija livanova
Keeping in mind that the final product not only has to be edible, but tasty as well, the Ukrainian chef Dinara Kasko balances factors such as form, volume, composition, proportion, color, and texture.
The centrifuge has become the leitmotif of desserts like Centrifuged Strawberry, and seasonal savory proposals, such as the Verema dish.
The pastry chef of the iconic Parisian hotel Le Bristol has a commitment to desserts loaded with elegance and clean flavors, while continuing in the same line as chef Frechon when lightening and intelligently and moderately updating French savoir faire.
The solidity of French pastry and its authority over the whole world is clearly explained by figures like the master Jean-François Deguignet, Le Cordon Bleu Paris Institute Technical Director – Pastry, and instructor. His task is no other but passing